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Elisabeth Baéza. (2020) Characteristics of processed poultry products. World's Poultry Science Journal 76:4, pages 719-741.
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Kristína Kukurová & Zuzana Ciesarová. 2024. Acrylamide in Food. Acrylamide in Food
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Esra Ateş & Kubra Unal. (2023) The effects of deep-frying, microwave, oven and sous vide cooking on the acrylamide formation of gluten-free chicken nuggets. International Journal of Gastronomy and Food Science 31, pages 100666.
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Ulpa Patel, Navneet Kumar & Shefali K. Modi. (2022) Development of protein‐enriched gram flour steamed cake and characterization of processing parameters. Journal of Food Processing and Preservation 46:12.
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Jing-Xuan Gao, Lei Qin, Shu-Yao Wen, Xu-Hui Huang, Xiu-Ping Dong, Da-Yong Zhou & Bei-Wei Zhu. (2021) Simultaneous Determination of Acrylamide, 5-Hydroxymethylfurfural, and Heterocyclic Aromatic Amines in Thermally Processed Foods by Ultrahigh-Performance Liquid Chromatography Coupled with a Q Exactive HF-X Mass Spectrometer. Journal of Agricultural and Food Chemistry 69:7, pages 2325-2336.
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Yang Jiang, Ruike Qin, Caihua Jia, Jianhua Rong, Yang Hu & Ru Liu. (2021) Hydrocolloid effects on Nε-carboxymethyllysine and acrylamide of deep-fried fish nuggets. Food Bioscience 39, pages 100797.
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Selime Benemir Erkan, Hilal Nur Gürler, Duygu Gizem Bilgin, Mustafa Germec & Irfan Turhan. (2020) Production and characterization of tempehs from different sources of legume by Rhizopus oligosporus. LWT 119, pages 108880.
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E Aykın-Dinçer, A. Koç & M. Erbaş. (2017) Extraction and physicochemical characterization of broiler (Gallus gallus domesticus) skin gelatin compared to commercial bovine gelatin. Poultry Science 96:11, pages 4124-4131.
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